Gluten Free Vegan Sweet Potato Muffins

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 3 cups gluten-free flour, mix
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger
• 1/4 teaspoon allspice
• 2 cups mashed sweet potatoes
• 1/2 cup vegetable oil
• 3/4 cup agave syrup
• 1 teaspoon vanilla
• 1/2 cup raisins
• 1/2 cup cranberries
• 1/2 walnuts (optional)

Recipe

• 1 preheat oven to 350°f in a medium bowl whisk together the flour, xanthan gum, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. whisk together well.
• 2 in a large bowl combine the sweet potato, oil., agave syrup and vanilla mix well at low speed
• 3 add the flour dry ingredients mixture to the wet ingredients and mix at low speed until combined.
• 4 fold in the raisins and cranberries.
• 5 spoon batter into a lined muffin tin, filling to just below tops. (1/4 cup of batter)
• 6 bake 20- 25 minutes until tops of muffins bounce back when pressed lightly. remove from oven and let stand 5 minutes. remove muffins from pan and cool on a rack. store cooled muffins in an airtight container. makes 18 muffins.
• 7 or you can make one 9 by 5 loaf, grease a 9 by 5 pan sprinkle with a little gluten free flour and fill the pan with the batter. bake at 350 for 30 minutes, rotate the pan , reduce the temperature to 325 degrees and bake for 40 minutes more or until lovely golden brown and a tester inserted into the center of the cake comes out clean., let cool for about 20 minute.